Teriyaki Chicken (served with rice and veg)

I'm such a huge fan of Asian Cuisine these days: from Indian (non spicey), to Chinese, to Japanese to Thai! Most of it has similarities here and there, but each nation has its own take on some dishes. Anyway, one of my favourites has to be teriyaki chicken! I was so amazed when I discovered just how easy it is to make, so I made it for the first time two days ago. Here's what you'll need:

Ingredients:

For the chicken:

Chicken breast fillets (2 big ones) nicely diced
1 tablespoon Cooking oil
1/2 cup Soy sauce (light instead of dark if you don't want your chicken to come out dark)
1/3 cup honey
1 tablespoon sesame seeds
1 small garlic bulb, finely chopped
2 teaspoons All purpose seasoning
Salt and pepper

For the veg:

1 broccoli branch
Red bell peppers, sliced
Green bell peppers, sliced
1/2 a large white onion, sliced into moons
Mushrooms, sliced

Method:

1. Marinate the diced chicken breast in all purpose seasoning.
2. Pour the cooking oil into a large, non-stick pan and add the chicken
3. Stir fry for a minute and then add salt and pepper
4. Add the garlic and stir fry for a while longer
5. Stir fry until well cooked and then add the soy sauce, honey and sesame seeds
6. Once cooked, take the chicken out and leave the sauce in the pan
7. Add the vegetables all at once and stir fry. Avoid making them soggy
8. Strain out the sauce and use that with the chicken when you serve. The flavour of white onions will add an extra tastiness to your chicken

Leek, potato and ginger soup

This delicious soup is both hearty and super nutritious, and with each spoonful, you can almost taste each nutrient breaking down in your mouth! 😋
It is perfect for ANY day and can be enjoyed in any season. Its is rather easy to make and should take approximately 20 minutes including prep time. This recipe serves 6.

Ingredients

Ingredients

You will need:

Cooking oil (about a tablespoon or two)
1/2 white onion, sliced or diced
1/2 red onion, sliced or diced
3 medium/large potatoes, cubed
2 medium leeks, sliced
1 medium Garlic bulb
1 teaspoon All Purpose seasoning
fresh ginger (about 5cm)
1 litre of vegetable stock (you can mix 3 veg cubes with hot water to make this)
150ml single cream or crème fraîche
A pinch of salt and freshly ground black pepper
Optional freshly ground black pepper and chives to garnish

Method

1. Heat the oil in a large and deep pan, and add the onions, potatoes, garlic, ginger and leeks. Stir fry for 5 minutes or until they start to soften.
2. Add the vegetable stock to the pan and bring to the boil. Season well with salt, pepper and All Purpose seasoning, and simmer until the vegetables are tender. Make sure you stir it regularly so it does not stick to the bottom of the pan.
3. Once well cooked and mashy, pour it all in a blender and blend until smooth.
4. Return it to the hob in a clean pan, stir in the cream or crème fraîche, and make sure it's nice and hot again before you serve.
5. Garnish with chives and freshly ground black pepper (Optional)

Bon appetit